Mastering Greek dolmades with this easy-peasy recipe
Dolmades, a quintessential Greek dish, are grape leaves stuffed with a savory rice mixture. This vegetarian variant honors Mediterranean culinary traditions. In Greece, dolmades are a favorite at festive events and family tables, often served as an appetizer or side. Their origins date to a time when vine leaves were plentiful, making them a historic staple of Greek cuisine. Ready to cook? Take a look at its recipe
Gather the following ingredients
To prepare this dish, you will need 30 grape leaves, one cup of short-grain rice, two tablespoons of olive oil, one large onion finely chopped, one bunch of fresh dill finely chopped, half a cup of fresh parsley finely chopped, juice of two lemons, and salt and pepper to taste. For the cooking liquid, you need two cups vegetable broth and the juice of another lemon.
Prepare the filling
Start by sauteing onions in olive oil until translucent. Add rice, cooking for three minutes to slightly toast it. Mix in dill, parsley, half the lemon juice, salt, and pepper. Add water to just cover the rice, simmering for about 10 minutes until it's partially done. The rice will finish cooking to al dente inside the grape leaves.
Wrap grape leaves
Lay out a grape leaf on a flat surface with the shiny side down. Place about two teaspoons of filling near the stem end then fold in sides over it. Roll up leaf tightly into a small log shape; repeat with remaining leaves and filling. Ensure they're snug but not overly tight as rice will expand further.
Cook dolmades
Place the dolmades seam-side down in a pot, arranging them close together to prevent unwrapping. Pour a blend of vegetable broth and the reserved lemon juice over them, ensuring the liquid only reaches halfway up their sides. This half-covering is key for proper steaming without full submersion, allowing the dolmades to cook evenly and maintain their shape and texture throughout the cooking process.
Serve with lemon sauce
Secure the dolmades in the pot by covering with a lid or an inverted plate, which prevents them from unwrapping. Simmer on low heat for about 40 minutes, or until they are tender and the rice is fully cooked. After cooking, allow them to cool slightly. Serve the dolmades warm or at room temperature, garnished with extra lemon slices to enhance their zesty taste.
